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Fish Tacos with Pineapple Salsa

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Ingredients

  • 1/2 cup soymilk (or any milk)
  • 1/4 tsp malt vinegar (or any vinegar)
  • 1/4 cup all purpose flour
  • 1 1/2 cups panko breadcrumbs
  • 8 fish fillets, about 1 lb *See note
  • 1/2 cup canola oil, or other high heat nuetral flavored oil
  • 1/2 cup mayo, optional
  • 4 cups shredded or thinly sliced red cabbage
  • 8 whole wheat tortillas, 8 inches

Pineapple Salsa

  • 2 cups diced pineapple
  • 1 large roma tomato, diced
  • 4 garlic cloves, minced
  • 1 inch ginger, minced (about 1 TBS)
  • 1/3 cup cilantro stems and leaves, minced
  • ¼ tsp salt
  • 2 tsp lime juice

Instructions

  1. Whisk together soymilk with a splash of vinegar, I prefer malt, but apple cider or white vinegar will do as well. You can also substitute 1/4 cup buttermilk for the soymilk/vinegar mixture.
  2. Set up your fish coating station by placing flour onto a plate, followed by your soymilk mixture in a bowl, finishing with the panko breadcrumbs on another large plate.
  3. Heat 1/4 cup oil in a large heavy bottomed skillet (I prefer cast iron).
  4. Dredge fish in flour, dip in soymilk mixture, and press into the panko to coat evenly. When the skillet sizzles with a drop of water, place 4 fish fillets into the oil. Cook about 3 minutes per side, or until golden brown. Repeat with remaining 4 fish fillets. Drain on a paper towel lined plate.

Pineapple Salsa

  1. Mix together all ingredients for the salsa.

Tacos

  1. Assemble tacos buy spreading 1 TBS mayo over a tortilla (optional). Top with a cooked fish fillet, 1/2 cup shredded cabbage, and 1/4 cup pineapple salsa.

Notes

I use trout in my tacos because I like to trout fish. You can use any type of fish you like in these tacos. Tilapia, catfish, or cod would all work. Cut each fillet into long skinny strips, about 2 oz each.
To have this recipe make 8 servings, serve each taco with a side dish.

Find it online: https://www.alisonsallspice.com/fish-tacos-pineapple-salsa/